Carbonic Maceration
/kar-BON-ik mass-er-AY-shun/Whole-grape fermentation in CO2, producing fruity wines.
Full Definition
Carbonic maceration ferments whole, uncrushed grapes in a carbon dioxide-rich environment. Intracellular fermentation within the berry creates distinctive fruity, candy-like flavors with low tannin. It's the traditional Beaujolais method, producing the famous Beaujolais Nouveau style. Semi-carbonic maceration partially crushes grapes.